Kimchi
Ingredients: Preparation: The next day, press out the brine from the vegetables and rinse them with clean water, then pat them dry. In a clean bowl, mix together the shredded cabbage, sliced carrots, apple, chopped onions, grated ginger, minced garlic, chili powder, and a bit of MSG. Stir everything well to ensure even seasoning. Transfer the mixture into a clean jar or container, cover it with a piece of clean gauze, and let it ferment at room temperature for 1-2 days. In colder weather, you may need to use a heater to speed up the process. After fermentation, store the kimchi in the refrigerator. The result is a crisp, spicy, aromatic, and refreshing kimchi that’s perfect for any meal. Firefighting Product Accessories Firefighting Product Accessories,Fire Extinguisher Pressure Gauge,Fire Suppression Valve,Fire Blanket For Home Nanjing Txfire International Trade Co., Ltd , https://www.txfireequipment.com
1 Chinese cabbage, 1 apple, 0.5 jin of carrot, 2 onions, 4-5 pieces of ginger, 1-2 cloves of garlic, salt, sugar, chili powder (preferably seedless), and a small amount of MSG.
Start by washing the Chinese cabbage leaves thoroughly and shredding them by hand—this gives a better texture than using a knife. Peel the carrots and cut them at an angle, like small slices or even flower shapes if you have a food processor. Place the carrots in a container and layer them with salt. Once the container is filled, place a heavy object on top and let it sit overnight to release the moisture.